Mix together the oil, honey, cumin, garlic and vinegar with seasoning. Pour over the chicken pieces and leave to marinate for 15 minutes (longer if you have time). Whilst the chicken is marinating, preheat the oven to 425°F.

Remove the chicken from the marinade, pour the marinade into a large roasting tin and add the potatoes and onions so that the pieces are in a single layer without much space between them. Pour over 2/3 cup cold water and roast in the oven for 20 minutes.

Add the chicken pieces and toss in the juices. Return to the oven for 35–40 minutes, basting regularly, until the chicken is cooked through, and there is no pink meat. Serve with a green salad or steamed green beans.